Asparagus In Its Own Juice

1. 1

   Cut off tough bottom ends of asparagus and discard.

2. 2

   Peel stocks with vegetable peeler (optional).

3. 3

   Place asparagus in skillet or any pan large enough so spears can lay flat.

4. 4

   Barely cover with cold water.

5. 5

   Add butter and salt and bring to boil, uncovered, over high heat.

6. 6

   Stir so they cook evenly.

7. 7

   They are done when water has evaporated, leaving only concentrated buttery juice of asparagus.

8. 8

   If not tender, add a little more water and continue cooking.

9. 9

   Grind fresh pepper to taste over asparagus. Serves 2.

* Per serving · 4 servings · Values may vary.

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